Subject: Parmesan Artichoke Bottoms
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 10 2002 - 02:27:38 EDT
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F O O D F U N N Y
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Reader Sue Tilcock of Lewisville, Texas writes, "My 87-year-old father
told me this story many years ago and just thought you might enjoy it."
My father was one of 11 children and was raised on a working farm in
southern Alabama. Every dad his mother would rise at 4:00 A.M. to
cook breakfast and make school lunches. His would usually be carried
to school in a "syrup bucket" and would consist of fresh baked
biscuits and either country ham or bacon and sometimes a sausage egg
biscuit. He would get to school and at lunch time the "city kids"
would want to trade their lunch meat and store-bought bread sandwiches
for his lunch. He would trade because he thought he was getting the
best deal because he never got the good stuff like lunch meat and
store bought bread. When he got older he realized they were the ones
getting the "good deal."
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T O D A Y ' S R E C I P E
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Even the most enthusiastic cooks have days when there just isn't
enough time to cook a tasty, nutritious meal. Here is a small
collection of recipes for those times:
Monday's Starter
Parmesan Artichoke Bottoms
Tuesday's Soup or Salad
Quick Carrot and Caraway Soup
Wednesday's Side Dish
Cherry Tomatoes with Pecans
Thursday's Entree
Mustard-Crusted Salmon
Friday's Dessert
Tropical Fruit Sundaes
One of the secrets to preparing healthy meals on the run is to
maintain a well stocked pantry. Having a few canned items on hand,
such as the artichoke bottoms in this dish, will fuel your creativity
even when time is short.
Parmesan Artichoke Bottoms
2 14-ounce (390 g) cans artichoke bottoms, rinsed,
drained, and patted dry
1 1/2 cups (375 ml) grated Parmesan cheese
1/2 cup (125 ml) mayonnaise
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) fresh lemon juice
1 tsp (5 ml) grated lemon peel
Salt and freshly ground pepper to taste
1/4 cup (60 ml) pine nuts (pignoli)
Place the artichoke bottoms round side down in a lightly greased
baking dish. Combine the remaining ingredients except the pine nuts
in a small bowl and stir to combine. Mound the Parmesan mixture on
the artichoke bottoms and sprinkle with the pine nuts. Bake in a
preheated 350F (180C) oven until heated through, about 2 minutes.
Serves 4 to 6.
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